In a standard food processor fitted with the blade, pulse the Oreos until reduced to dust.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, whip the cream cheese and peppermint extract until fluffy.

Mix the cookie crumbs into the cream cheese until well combined.

Chill for 10 minutes.

Use a small cookie scoop or a spoon to divide mixture into 30 1-inch pieces

Roll pieces into balls with your hands and place on a parchment-lined baking sheet.

Chill thoroughly. (I usually pop them in the fridge for an hour or the freezer for 20 minutes.)

Use two forks to dip into melted chocolate, then place back on baking sheet. (See below for tempering instructions if you like.)

Sprinkle with crushed candy cane. Allow chocolate to set before serving.

How to temper chocolate
There are several methods for tempering chocolate. I find that the seeding method, using the microwave to heat the chocolate, is the easiest to deal with in a home kitchen and when tempering a relatively small amount of chocolate.

Chop the chocolate and place ⅔ of it in a large microwave-safe bowl.

Microwave in bursts (starting with one minute and following with 30 seconds), stirring in between, until chocolate is melted and reaches 122°F (for dark chocolate).

Then place the remaining chocolate into the bowl and stir until it is melted and the temperature of the melted chocolate is between 82° and 84°F. This can take a while, but it's key.

Finally, reheat the chocolate to working temperature in 5-second bursts, stirring in between. When the chocolate reaches 88°-90°F, it is ready to use.